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Saturday, February 25, 2012

Macaroni Cheese Pasta Bake

Disclaimer: despite the presence of a small quantity of green atop this dish... it is by no stretch of any imagination a health food... this, right here, is pure, glutinous comfort food.

...because three green leaves totally makes this healthy...

But sometimes, in the life of a student (and I'm sure in the life of a Real Person as well), the need to feel comforted out-importants the need to feel virtuous. In these times, more often than not, what is called for is cheese. Cheese and carbohydrates. And, if a little bacon can be thrown in? So much the better.

Other times what you really need is chocolate. But... I don't know that chocolate would work here...?

This is my favourite baked macaroni cheese recipe because it's super cheesy and - if you bake it in a large dish there's plenty of surface area for the delicious melty cheese on top. Yum!

The method is fairly simple - but it does require a fair few pots and pans...but hey! This is all in the name of warm fuzzies.

If you really want to add more than the merest hint of good-for-you-ness offered by the three green leaves - make it with wholemeal pasta...

Mmm! I feel better just looking at it!

You'll need:

1 1/2 cups pasta - cooked according to the directions on the packet and drained (keeping the large pot!)

1 tsp of grainy mustard (or whatever mustard you happen to have lingering in you fridge)
2 cups of milk
3 Tbsp cornflour
salt and pepper to taste

In a bowl, whisk together the mustard, milk, cornflour, salt and pepper. Pour mixture over the cooked pasta in a large pot. Add in the bacon and onions. Stir, over medium heat until the sauce thickens. Stir in most of the cheese.